In skillet with
small amount of cooking oil over medium heat, cook ground
chicken and onion until chicken is cooked through. Drain grease
(if any). Transfer to bowl and add sour cream, corn and 1/4
cup of the enchilada sauce.

Using a 9x13 baking
dish lightly sprayed with non-stick cooking spray, coat bottom
with 1/3 cup of mild enchilada sauce. In each tortilla, spoon
2 tbsp of chicken mixture and 1 tbsp of cheese and roll rortilla
up, then placing in baking dish seam-side down so they don't
unroll. Once done, pour leftover enchilada sauce over top,
making sure it is spread well. Sprinkle remaining cheese on
top. Allow to cool (if not already) then wrap and freeze.

On baking day:
Remove chicken enchiladas and defrost. Cover with tin foil,
then bake for 20-30 minutes (or until fully cooked) in a preheated
350F oven. Remove foil and return to oven until cheese on
top is melted.